Mushroom caps make the perfect little serving cups for this nutty pesto. They are so flavorful, you won't miss all the cheese and oil of traditional pesto.
Preheat oven to 350 degrees.
Twist off mushroom stems. Place mushroom caps, stem side up, on ungreased cookie sheet and bake for 15 minutes.
Mix the chopped nuts, chia seeds, soy sauce and non-dairy milk in small bowl; use a food processor or stir until well blended. Add pepper to taste.
Fill mushroom caps with mixture. Top with pesto and serve immediately.
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Animals, Eggs, Dairy & Lactose, Sugar, Salt, Oil, Peanuts, Gluten, Wheat, GMOs, Alcohol, Chemicals, Colorants Additives.
This recipe holds the Naked Food Seal of Approval, as it has been prepared with all organic, non-gmo, gluten-free, and plant-based ingredients. The Naked Food Seal of Approval stands for 100% Real Food.